Breakfast Burrito (plant-based)
Breakfasts
What You’ll Need:
Tofu Scramble Filling
🍞 1/2 block firm tofu, crumbled
🛢️ 1 tbsp olive oil
🧅 1 small onion, chopped
🫑 1 small bell pepper, chopped
🧄 1 garlic clove, minced
🧂 1/2 tsp turmeric
🧂 1 tsp cumin
🧂 1 tsp smoked paprika
🧀 1 tbsp nutritional yeast (optional)
🧂 Salt and pepper, to taste
🫘 1/2 cup black beans (optional)
🌽 1/2 cup corn kernels (optional)
🍅 1 small tomato, diced (fresh)
🫙 2 tbsp ranch dressing (plus more for drizzling)
Burrito Assembly
🫓 2 large tortillas (burrito size)
🌿 Fresh parsley or cilantro, chopped (for garnish)
🔥 Hot sauce (optional)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
.svg){kind=small}
.svg){kind=small}
How You’ll Make It
- Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Cook for about 5 minutes, stirring occasionally, until everything softens and becomes fragrant.
- Cook the Tofu Scramble: Add the crumbled tofu to the skillet. Sprinkle in turmeric, cumin, smoked paprika, nutritional yeast (if using), and season with salt and pepper. Stir well to coat. Cook for 5–7 minutes, until the tofu is golden and well seasoned.
- Add Optional Veggies: If using, stir in the black beans and corn. Cook for another 2–3 minutes until heated through.
- Finish with Ranch: Remove from heat and stir in 2 tablespoons of vegan ranch dressing. Mix well to combine.
- Prepare the Tortillas: Warm the tortillas in a dry skillet for 30 seconds per side, or microwave them wrapped in a damp towel for about 15–20 seconds until pliable.
- Assemble the Burritos: Divide the tofu scramble mixture between the two tortillas. Top with fresh diced tomato, a drizzle of extra ranch, and a sprinkle of chopped parsley or cilantro. Add hot sauce if you'd like.
- Wrap and Serve: Fold in the sides of each tortilla, then roll tightly into burritos. Slice in half if desired and serve warm.
Substituttions
Breakfast Burrito (plant-based)
Ingredients:
Tofu Scramble Filling
🍞 1/2 block firm tofu, crumbled
🛢️ 1 tbsp olive oil
🧅 1 small onion, chopped
🫑 1 small bell pepper, chopped
🧄 1 garlic clove, minced
🧂 1/2 tsp turmeric
🧂 1 tsp cumin
🧂 1 tsp smoked paprika
🧀 1 tbsp nutritional yeast (optional)
🧂 Salt and pepper, to taste
🫘 1/2 cup black beans (optional)
🌽 1/2 cup corn kernels (optional)
🍅 1 small tomato, diced (fresh)
🫙 2 tbsp ranch dressing (plus more for drizzling)
Burrito Assembly
🫓 2 large tortillas (burrito size)
🌿 Fresh parsley or cilantro, chopped (for garnish)
🔥 Hot sauce (optional)
Features:
Instructions:
- Sauté the Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion, bell pepper, and garlic. Cook for about 5 minutes, stirring occasionally, until everything softens and becomes fragrant.
- Cook the Tofu Scramble: Add the crumbled tofu to the skillet. Sprinkle in turmeric, cumin, smoked paprika, nutritional yeast (if using), and season with salt and pepper. Stir well to coat. Cook for 5–7 minutes, until the tofu is golden and well seasoned.
- Add Optional Veggies: If using, stir in the black beans and corn. Cook for another 2–3 minutes until heated through.
- Finish with Ranch: Remove from heat and stir in 2 tablespoons of vegan ranch dressing. Mix well to combine.
- Prepare the Tortillas: Warm the tortillas in a dry skillet for 30 seconds per side, or microwave them wrapped in a damp towel for about 15–20 seconds until pliable.
- Assemble the Burritos: Divide the tofu scramble mixture between the two tortillas. Top with fresh diced tomato, a drizzle of extra ranch, and a sprinkle of chopped parsley or cilantro. Add hot sauce if you'd like.
- Wrap and Serve: Fold in the sides of each tortilla, then roll tightly into burritos. Slice in half if desired and serve warm.
